2 bowls Chickpea and Sundried Tomato Soup i
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Chickpea and Sundried Tomato Soup

A quick, full flavour and hearty vegan soup. Freezes beautifully.
Prep Time30 mins
Total Time30 mins
Course: Soup
Cuisine: Vegan, Vegetarian
Servings: 6 servings
Author: Trish Cowper | the infinebalance food blog


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 large carrots chopped
  • 2-3 cloves of garlic crushed
  • 1 teaspoon cumin
  • 1 teaspoon dry mustard
  • a pinch or two of cayenne
  • 3-1/2 cups cooked or canned chickpeas
  • 750 ml  can crushed tomatoes
  • 6-8 sundried tomatoes dry (not packed in oil), chopped
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon tamari sauce
  • 4 cups vegetable stock or water
  • 2 tablespoons tahini
  • 1 teaspoon of dark sesame oil for flavour
  • salt and pepper to taste
  • 1/4 cup fresh parsley chopped


  • In a large pot on medium heat, cook onions and carrots until soft and translucent. Add garlic and spices and cook, stirring constantly for about 1 minute. Add chickpeas, tomatoes, vinegar, soy sauce and stock. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.  In a blender, blend half of the soup with tahini until smooth. Return to pot, heat through, add salt and pepper if need. Garnish with parsley.